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Parsley Tabbouleh Recipe

“This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,” notes Marion Cosgrove of Fergus Falls, Minnesota. “It’s best after it’s chilled overnight.” —Marion Cosgrove, Kearney, Nebraska

TOTAL TIME: Prep: 35 min. + chillingYIELD:10 servings

Ingredients

1-1/4 cups bulgur

1-1/2 cups boiling water

2 medium tomatoes, diced

1 cup chopped peeled cucumber

3/4 cup minced fresh flat-leaf parsley

1/2 cup thinly sliced green onions

3 tablespoons minced fresh mint

1-1/4 teaspoons salt

1/2 teaspoon dill weed

1/4 teaspoon celery salt

1/3 cup lemon juice

2 tablespoons olive oil

Directions

1.Place bulgur in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until water is absorbed.